I have been fantasizing about two things: pina coladas and making pies. In fact, I had a hard time falling asleep last night because I was getting all worked up about the idea of a pina colada pie. Furthermore, I overslept by an hour this morning because my dreams had shifted to pies and they were just so beautiful. This morning, I haven't been able to stop thinking about how I would craft such a pie. I think the best bet is to adapt an egg custard pie and take it up a notch. Adapted from THIS RECIPE, here's what I have in mind.
- zest of 1 lime
- 1 (9 inch) unbaked pie crust, made from my secret family recipe. (Add the zest of 1 lime to the crust mix and stir through before you add the water)
- 3 eggs, beaten
- 1 egg white
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 15oz can coconut milk
- juice of 1 lime
- 1/2 cup dark rum
- Sliced fresh pineapple
- 1 cup whipped cream for topping
- 2 Tbsp toasted coconut flakes for topping
- Preheat oven to 400 degrees F (205 degrees C).
- On a baking sheet, bake fresh pineapple slices for 15 min
- Meanwhile, heat coconut milk, lime juice, and rum together in a pan until just barely boiling and remove from heat source.
- Mix together 3 eggs, sugar, salt, and vanilla. Stir well. Blend in the heated coconut milk, lime juice, and rum.
- Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into pie crust.
- Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
- Fan baked pineapple slices over top of pie, and top with whipped cream and toasted coconut just before serving.